Nutella Filled Cupcakes

Nutella filled cupcakes with chocolate chip cookie frosting

This, my friends, is pure bliss. I had the idea to make cookies and cream style cupcakes scrolling through Pinterest – they looked divine. I’ve always found the chocolate sponge to be flavourless and usually discard it once I’ve devoured all the frosting. Thus, I wanted to make these little badboys flowing with flavour – literally.


I’ve made quite a few oreo themed treats so I wanted to explore deeper into cookie territory. For the frosting and topping I used Maryland chocolate chip cookies. These cookies are dustier in texture which means the resulting frosting is incredible. I will definitely be using these cookies for frosting again. The frosting itself is a super simple buttercream with butter and powdered sugar. I wanted the frosting here to mimic cookie dough so I didn’t add too much milk, just a splash.


Now, the most important part. Filling your cupcakes with nutella. I firstly threw the jar in the microwave for 15 seconds just to get the Nutella at a nice consistency. Then I took my cupcake and using a lobster pick (so weird, I know) I carved out a small hole in the centre of the cupcake. I then used a grapefruit knife (it gets weirder) to drip the nutella into the hole before replacing the ‘lid’, essentially. It sounds time-consuming and difficult but believe me it’s super easy. Enjoy!





  • ¾ cup unsalted butter (room temp)
  • 1 ¾ cups sugar
  • 2 large eggs
  • 2 ½ tablespoons cocoa (sifted)
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 1/2 cups whole milk
  • 3 1/4 cups self-rising flour (sifted)
  • 175g unsalted butter (softened)
  • 350g powdered sugar
  • 10 chocolate chip cookies (crushed)
  • 4 chocolate chip cookies (quartered)
  • Whole milk (at your discretion)


  1.  Set the oven to 180ºC (350ºF). Line a cupcake tray with cases
  2. Cream together the butter and sugar
  3. Add the eggs and mix well
  4. Mix in the cocoa and vanilla
  5. In a small jug combine the salt and milk
  6. Add the milk and flour alternately a third at a time
  7. Divide between the cases and bake for 15-20 minutes
  1. Beat together the sugar and cream until a frosting consistency is achieved
  2. Beat in the cookie crumbs

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s